For Filipinos, pancit is more than just a meal—it’s a tradition, a staple, and a celebration in itself. Whether for birthdays, fiestas, or everyday meals, noodles tell stories of home and shared moments. ASAMÍN: A Panciteria by Metiz reimagines the classic panciteria, infusing it with the inventive spirit that has made Metiz a household name in modern Filipino dining.
Running from January 29 to March 25, 2025, ASAMÍN finds its home at The Balmori Suites Chef’s Table, offering an experience that feels both familiar and refreshingly new.
A Bold Take on Tradition
For Chef Stephan Duhesme, the driving force behind Metiz, stepping into the world of pancit was an intentional choice. “We wanted to bring something that didn’t quite exist yet—a panciteria that doesn’t just replicate, but reinterprets,” he shares. With Metiz known for its contemporary take on Filipino flavors, ASAMÍN allows the team to strip things back to the essentials, focusing on technique, tradition, and flavor.
Chef Stephan Duhesme of Metiz.
But why not just bring Metiz itself into the space? For Chef Stephan, comfort is never the goal. “I don’t like stagnancy. I believe in turning the page, in constantly improving and evolving—not just as a restaurant, but as a concept,” he explains. With Metiz undergoing renovations, the pop-up serves as both a creative playground and a proof of concept, exploring what else the team can do beyond the Metiz experience.
The Menu: Pancit and Beyond
At ASAMÍN, food is meant to be shared—the Filipino way. The menu highlights five reimagined pancit dishes, including Espaghetti Malabon, a playful take swapping thick noodles for spaghetti coated in tamarillo ketchup, Malabon sauce, and cheese—a tribute to Metiz’s head chef and his family recipes.
Espaghetti Malabon and Beef Mami Deluxe.
Beyond pancit, the menu brings a fresh take on Filipino comfort food: Ubod a la Carlo – sourdough-infused pancake wrapper, stuffed with ubod and anchovy dressing. Longganisa ni Ser Raph – homemade longganisa, served with greens and vinegar sauce. Kawali ni Kev – crispy pork kawali, paired with Metiz liver sauce, radish, and fresh salad.
Ubod a la Carlo and Longganisa ni Ser Raph.
Every dish is an invitation to play with flavors. Just as Filipinos instinctively reach for calamansi, patis, or chili to tweak their meals to their liking, guests are encouraged to mix and match sauces, toppings, and sides to create their ideal pancit. The result? A dish that is both deeply personal and true to the Filipino dining experience—one that is convivial, adaptable, and rooted in sharing.
ASAMÍN: A Panciteria by Metiz is available for a limited time at The Balmori Suites Chef’s Table from January 29 to March 25, 2025. Don’t miss the chance to experience Filipino comfort food, reimagined in a way only Metiz can deliver.
Learn more at Power Plant Mall’s Facebook and Instagram pages.